Tag: mousse

This past weekend we celebrated D’s and his mom’s birthday. Celebrations started on Friday and ended on Sunday, visiting with all sides of the family. I think he had a nice time. I asked him what he wanted to do and we did it. When I asked him what he wanted to do on his actual birthday, he told me he wanted me to make Italian Beef (simple) and maybe a dessert or something that Mini Me could also have. After all, we don’t need a crazy 3 year old to be going on a jealous rage that she can’t eat cake when we are enjoying it. So, Thursday night came, and Mini Me and I started making a cake. She absolutely LOVES to help me in the kitchen. Loves to help measure things, mix things, and just be with me. I am flattered by it. And because I was making a Vegan/Allergy Friendly cake, she got to taste every ingredient along the way. I may have, too.

We first made the cake. While it was baking, we moved onto the mousse, and then the ganache. Once the cake was cooled completely, I spread the mousse between the two layers of cake, and added a thick layer to just the top of the cake. I let that set overnight in the fridge (in this awesome Wilton Cake Caddy) while the ganache also set. Before the birthday boy got home from work, I spread the ganache evenly on the top of the cake and the sides with a large icing spatula (like this one), and put it back in the fridge until it was time to serve. Please remember, if you do make this cake, that it needs to be refrigerated for the mousse and the ganache. Don’t worry, it won’t dry the cake out, I PROMISE!

Let me tell you… This cake is ABSOLUTELY amazing, and you would have NO idea that it was vegan. None. I wanted to eat the whole thing. I likely had too much of it over the weekend… Just sayin’. I might as well own up to my indulgence. It was totally worth it, though!

With a double boiler or a sauce pot with water topped with a glass mixing bowl, melt and combine all ingredients together until smooth. I whisked along the way with a small whisk to be sure that it was completely smooth.

Let set for at least 3 hours in the fridge before using as an icing.

(This also makes a great dip for fruit while warm!)

Enjoy this super fudgey cake! It is my favorite cake I’ve actually ever had – saying a lot considering where I work!